| Description |
Mongols milk cow, ewe ir nanny goat and boil the milk gently. Then they curdle the boiled milk. Curdled milk releases whey. Then it is boiled in the whey until the whey is absorved away. Mongols scatter the boiled curdles on the rack to dry and store them for winter use. They also mix the boiled curds with cream or milk skim and eat it. The boiled curds are a combination of all good qualities of dairy products. They are the nourishing food. Only Mongolians make these kinds of products from molk. The boiled curds are good treatment for chromic troubles of gall and liver. |
